Thai Hot Pepper Sauce Recipes
HOMEMADE ASIAN HOT SAUCE WITH THAI PEPPERS
My Homemade Asian Hot Sauce is a flavorful sauce that is similar to sriracha, though a little thinner and smoother, with a slightly deeper flavor. This is my go to sauce on any Asian food, and pizza.
Provided by Fox Valley Foodie
Categories Sauce
Time 50m
Number Of Ingredients 7
Steps:
- Roast peppers in 450 degree oven until starting to char slightly.
- Roast garlic till softened.
- Add water, brown sugar, hoisen, garlic, and peppers to blender and puree till smooth.
- Add vinegar to mixture and blend.
- Run through food mill on finest setting and pour into saucepan.
- Heat to 180+ degrees, place in containers and store.
- If you are bottling the sauce, pour into sanitized bottles while still above 180 degrees, screw on clean caps, and flip upside down for at least 5 minutes to sanitize cap.
Nutrition Facts : Calories 15 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
THAI RED PEPPER DIPPING SAUCE ( HOT )
This is a very good dipping sauce. I learned it from a friend of mine who is Hmong and grew up in Thailand. You can dip almost any thing with it....Chicken, stuffed chicken wings, eggrolls etc.
Provided by nyob zoo
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Crush red peppers and garlic in morter.
- Transfer to a bowl, add everything; mix well.
- Add small lime chunks.
- Enjoy.
Nutrition Facts : Calories 29.4, Fat 0.3, Sodium 1102, Carbohydrate 6, Fiber 0.9, Sugar 3.6, Protein 1.9
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2021-12-17 Directions. Fill 1 (14-oz.) glass jar with red and green Thai chile peppers, filling to about 1 inch from top of jar. Bring vinegar, salt, and sugar to …
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- Fill 1 (14-oz.) glass jar with red and green Thai chile peppers, filling to about 1 inch from top of jar. Bring vinegar, salt, and sugar to a boil in a small saucepan over medium heat, stirring until salt and sugar are dissolved (about 2 to 3 minutes). Remove from heat, and let stand 5 minutes. Pour hot mixture over peppers in jar. Cover and chill 3 weeks. Store in refrigerator up to 6 months.
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